Empanada Gallega (Galician Savoury Tuna Pie)

Filling

• 90 ml Extra virgin olive oil
• 2 medium Yellow onion
• 2 tsp Fine sea salt
• 2 medium Red pepper
• 2 tsp Sweet paprika
• 200 ml Tomato passata
• 240 g Canned tuna

Olive-oil pastry and assembly

• 350 g Plain flour
• 1 Egg
• 120 ml Water

1. Warm the olive oil in a saucepan over a low to medium heat. Thinly slice the onion, add it with 1 tsp of the salt, and cook gently for 15 to 20 minutes until very soft and sweet, stirring now and then.
2. Slice the red peppers into thin strips and stir them into the onions. Cook for 10 to 12 minutes until the peppers are tender, then stir in the sweet paprika for 30 seconds.
3. Add the tomato passata and simmer for 8 to 10 minutes until thick and jammy, then take off the heat. Flake in the tuna and mix well; taste and season with the remaining 1 tsp salt if needed, then leave to cool until just warm.
4. Heat the oven to 200°C (390°F). In a mixing bowl, whisk the egg with the water, then whisk in 60 ml of the olive oil from the filling pan (or measure fresh) until combined.
5. Add the plain flour and mix to a shaggy dough, then knead for 3 to 4 minutes until smooth and supple. Cover and rest for 15 minutes so it rolls easily.
6. Divide the dough into two pieces, one slightly larger than the other. Roll the larger piece into a rectangle about 3 mm thick and set it on a baking tray, letting it overhang slightly.
7. Spread the cooled filling evenly over the base, leaving a 2 cm border. Roll out the remaining dough to the same thickness, lay it over the top, then press and crimp the edges to seal; cut a small steam hole in the centre.
8. Brush the top lightly with a little olive oil. Bake for 30 to 35 minutes until deep golden and crisp at the edges.
9. Rest for 10 minutes before slicing so the filling sets. Serve warm or at room temperature.

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